Stuffed Roast Chicken with Crispy Giblet Farofa
A whole chicken marinated in citrus and garlic, stuffed with a golden toasted cassava flour farofa packed with tender giblets. This Brazilian-inspired Sunday roast is surprisingly simple yet bursting with deep, savory flavor. A guaranteed crowd-pleaser for the whole family!
🛒 Ingredients
6 servings
- 1 whole chicken (about 3.5 lb / 1.5 kg)
- 8 garlic cloves, crushed
- 1 lemon (juice)
- 1 orange (juice)
- 2 tbsp margarine
- 2 tbsp olive oil
- 2 cups cassava flour (or fine breadcrumbs)
- Salt and pepper to taste
🛍️ Recommended tools
Amazon affiliate links
Directions
- 1
Rinse the chicken under cold water, remove the giblets and set them aside. Pat the chicken dry with paper towels.
- 2
In a large dish, rub the chicken with lemon juice, half the crushed garlic, and salt. Let marinate for 30 minutes.
- 3
Cook the giblets in salted water for 10–15 minutes. Drain, let cool, and cut into small cubes.
- 4
In a skillet over medium heat, melt the margarine and sauté the remaining garlic until golden.
- 5
Add the giblet cubes and cook for 5 minutes, stirring. Add the cassava flour and stir until the farofa is golden and crispy. Season with salt.
- 6
Stuff the chicken cavity with the farofa and seal with toothpicks or kitchen twine.
- 7
Brush the chicken with olive oil and orange juice. Place in a roasting pan.
- 8
Roast at 350 °F (180 °C) for 1 hour to 1 hour 15 minutes, basting every 20 minutes, until the skin is golden and the juices run clear.
💡 Chef's Tip
Remove the chicken from the fridge 30 minutes before roasting for even cooking. No cassava flour? Fine semolina or coarse breadcrumbs work as a great substitute.
Similar Recipes
Same category — Poultry
🍽️ Complete your meal
More ideas to accompany this dish
